Sausage, Pepper and Feta Hand Pies
It’s time to forget about all those New Year’s resolutions for a day or so and party. Party in the way of buttery, flaky delicious sausage, pepper and feta hand pies. Because football food is fun and I think it’s totally okay to break those diets every now and then.
There is something about game day appetizers that win my heart big time. Make it go pitter patter. Maybe it’s because we don’t eat cheesy dips or bite-sized party food all that often. So when we do, it’s fun. Super duper fun.
And, if you’re hosting (or bringing food) to a party, these little babies can be made completely in advance and then just reheated directly from the freezer when you need them. Win win win. And they taste just as good. So no need to worry – I wouldn’t steer you wrong.
Can I also just say that these hand pies remind me of hot pockets? Let’s not even get started on the obscene amount of those things that I ate while in high school and college … I’ll stick with this homemade version instead, thank you very much.
So what’s your favorite football food? Tell me, tell me! I still haven’t decided exactly what I want to make for the big day … too many cheesy choices, too little time to enjoy.
- 2 links pork or chicken sausage, casings removed
- 1 tablespoon olive oil
- 1 small onion, chopped
- 1 small green pepper, chopped
- 2 cloves garlic, minced
- ½ teaspoon oregano
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 batch homemade pie dough, chilled*
- ⅓ cup crumbled feta
- 1 large egg
- 1 tablespoon water
- sea salt, for sprinkling
- Begin by making the filling. Set a large nonstick skillet over medium-high heat. Add in the sausage and cook until browned and cooked through (using a wooden spoon to break it up into smaller pieces as it cooks - if it starts to stick, add a little olive oil to the pan). Use a slotted spoon to transfer the sausage to a medium bowl. Set aside. Drain any fat from the skillet if there is any.
- Set the skillet over medium heat and add in the olive oil. Add in the onion and pepper. Cook for about 5 to 6 minutes, until tender. Add in the garlic, oregano, salt and pepper. Cook for 30 seconds. Turn off the heat and transfer to the bowl with the sausage, mix to combine and set aside.
- Preheat the oven to 375 degrees. Line a large baking sheet with parchment paper and set aside.
- On a lightly floured surface, roll out the pie dough to about ¼ inch in thickness. Using a large round cookie or biscuit cutter, cut out circles from the dough. Re-roll the dough and cut out as many rounds as you can.
- Drain off any liquid that may have accumulated from the bowl with the sausage mixture. Top each circle with about 1 ½ tablespoons of the sausage mixture and then top with some of the cheese. Brush the edges of the circle lightly with water, fold in half (gently stretching the dough as needed) and press the edges to seal. Use a fork to then crimp the edges. Transfer the pie to the prepared baking sheet and repeat with the remaining circles.
- In a small bowl, beat together the egg and water. Brush the tops of the pies with the mixture and then sprinkle with a little sea salt. Make a few small slits in the top of each pie to vent.
- Bake for 25 to 30 minutes, rotating the pan once through baking, until the pies are golden brown. Let cool slightly before serving.
These hand pies freeze really well. If you’d like to freeze, follow the recipe all the way through baking. Once they are cool, place the pies in a single layer on a parchment-lined baking sheet and place in the freezer. Once frozen, remove from the sheet and store in a baggie in the freezer. When ready to enjoy, bake at 375 for about 10 to 15 minutes, until nice and warm.
Cookie Monster Cooking